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–+ servings

Gingerbread Scones

Teresa Ambra
You'll rave over every delicious bite of these scrumptious Gingerbread Scones. Enjoy the perfect blend of molasses, ginger and cinnamon with brown sugar. The result is a scones recipe you can sink your teeth into with utter delight and enjoyment. Great for fall baking, holidays or a weekend or company breakfast.
5 from 1 vote
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Course Breads, Rolls and Muffins, Breakfast
Cuisine American
Servings 12
Calories 193 kcal

Equipment

  • 1 large cookie sheet pan
  • 1 bread board
  • 1 knife to cut the scones into triangles
  • 1 large mixing bowl
  • 1 wooden spoon
  • 1 small mixing bowl
  • 1 egg separator (if you don't know how to separate eggs without one)
  • 1 electric mixer
  • measuring cups
  • measuring spoons
  • 1 whisk
  • 1 wire cooling rack
  • 1 pastry brush

Ingredients
  

  • 2 cups unbleached all-purpose flour (bleached flour toughens baked goods)
  • 1/2 cup light brown sugar packed
  • 2 tsp. baking powder
  • 1 tsp. ground ginger
  • 1/2 tsp. baking soda
  • 1/2 tsp. sea salt
  • 1/2 tsp. ground cinnamon
  • 1/4 cup salted butter cold (1/2 stick)
  • 1/3 cup molasses
  • 1/4 cup half-and-half or whole milk
  • 1 large egg separated
  • 4 tsp. granulated sugar for topping (or more if desired) or use a coarse sugar like Turbinado sugar

Instructions
 

  • Preheat oven to 400 degrees.
  •  In a large mixing bowl, combine flour, brown sugar, baking powder, ginger, baking soda, salt and cinnamon.
  • Stir well to combine.
  • Cut in butter with a pastry blender until mixture is crumbly and coarse crumbs form; set aside.
  • In a small mixing bowl, combine molasses, half-and-half and egg yolk.
  • Whisk until smooth.
  • Stir molasses mixture into flour mixture, just until moistened.
  • Turn dough out onto a floured bread board.
  • Knead dough gently about 8-10 times, working in the flour.
  • Pat dough into an eight-inch round about 2-inches deep.
  • Cut dough into 12 wedges.
  • Separate the wedges and place one-or two-inches apart on a greased baking sheet.
  • (The scones expand while baking).
  • Beat egg white in a small bowl with an electric mixer until frothy.
  • This will take a few minutes.
  • Brush egg white mixture over top of the scones.
  • Sprinkle each scone with additional granulated sugar.
  • Bake at 400° for 12-15 minutes, or until each scone is golden brown.
  • Allow scones to cool a few minutes in pan before removing to a wire rack.

Notes

NOTE: I used about 4 teaspoons granulated sugar for the tops of the scones.
 
Recipe adapted from Taste of Home.
 
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 193kcalCarbohydrates: 34gProtein: 3gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 27mgSodium: 269mgPotassium: 191mgFiber: 1gSugar: 18gVitamin A: 160IUVitamin C: 0.1mgCalcium: 90mgIron: 2mg
Keyword breakfast, gingerbread, molasses, scones
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